Begin by boiling unsalted water in a large pot. Add your spaghetti or bucatini. Cook until al dente according to package instructions—typically about 8-10 minutes. Keep in mind, you want it firm to the bite since it will cook a bit more in the sauce.

While the pasta cooks, heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant—around 1 minute. Be cautious; you don’t want it to brown.

Once the garlic is aromatic, toss in the drained artichoke hearts. Gently stir and let them warm through. This should take about 3-4 minutes. Feel free to mash some artichokes with the back of your spoon for a creamier texture.

Add the cooked pasta directly into the skillet. Toss to combine until the pasta is well-coated with the oil and artichoke mixture.

Next, drizzle in the reserved starchy pasta water, lemon zest, and lemon juice. Stir to mix everything evenly. At this point, the sauce should look glossy and somewhat creamy.

Sprinkle in the freshly grated Parmesan, salt, pepper, and red pepper flakes (if using). Toss until everything is well incorporated. Serve immediately, garnishing with toasted pine nuts and parsley.